Description
This Sun-Dried Tomato Basil Pesto is sweet, tangy, and slightly smoky, perfect for spreading on bread or enjoying with cheese.
Ingredients
Units
Scale
- 2 cups fresh basil leaves
- 8 ounce jar sun-dried tomatoes, including all the oil in the jar
- 1/4 cup extra virgin olive oil, plus more if needed
- 1/2 cup shredded Parmesan cheese
- 1/4 cup sliced almonds
- 2 teaspoons minced garlic
- Salt, to taste
Instructions
- In a food processor, combine the fresh basil leaves, sun-dried tomatoes with their oil, Parmesan cheese, sliced almonds, and minced garlic.
- Pulse the mixture until it begins to combine. If the mixture is too thick or having trouble blending, gradually add extra virgin olive oil until it reaches a fairly smooth consistency.
- Taste the pesto and add salt as needed, pulsing again to incorporate.
- Transfer the pesto to a jar or airtight container for storage.
Notes
Store the pesto in an airtight container in the refrigerator for up to a week. For a nuttier flavor, toast the almonds before adding them. This pesto is excellent on grilled cheese sandwiches, crackers, or as a topping for pasta.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Basics
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 2 grams
- Sodium: 150 mg
- Fat: 11 grams
- Carbohydrates: 4 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 5 mg